4 eggs, lightly beaten
1/8 tsp salt
2 tsp vanilla extract
1 pre-made pie crust
2/3 cup half-and-half or whole milk
1 tbsp Clabber Girl Corn Starch
1 cup heavy cream
3/4 cup maple syrup, preferably, medium or dark amber
To make the filling: preheat the oven to 325 F. In a medium non-reactive saucepan whisk together the half-and-half and Clabber Girl Corn Starch until well blended and smooth. Whisk in the cream. Heat, whisking, over medium-high heat until it boils and thickens slightly, about a minute. Set aside to cool for 5 minutes. Using a whisk, beat together the maple syrup, eggs, salt, and vanilla in a large, heat-proof bowl until very well blended. Whisking, very slowly pour the hot cream mixture into the egg mixture in a thin stream to avoid overheating (and possibly curdling) the eggs. Strain the custard through a fine sieve into the pie shell. To bake the pie: Place on a rimmed baking sheet in the middle third of the oven; bake for 15 minutes. Reduce the heat to 300 F, and continue baking until the filling appears set except in the center when the pan is jiggled, about 20 to 25 minutes. Transfer the pie to a wire rack until cooled, then refrigerate, covered, at least 2 hours and up to 3 days before serving. Serve chilled, cut into wedges. Add a dollop of whipped cream, if desired.
4 eggs, lightly beaten
1/8 tsp salt
2 tsp vanilla extract
1 pre-made pie crust
2/3 cup half-and-half or whole milk
1 tbsp Clabber Girl Corn Starch
1 cup heavy cream
3/4 cup maple syrup, preferably, medium or dark amber
To make the filling: preheat the oven to 325 F. In a medium non-reactive saucepan whisk together the half-and-half and Clabber Girl Corn Starch until well blended and smooth. Whisk in the cream. Heat, whisking, over medium-high heat until it boils and thickens slightly, about a minute. Set aside to cool for 5 minutes. Using a whisk, beat together the maple syrup, eggs, salt, and vanilla in a large, heat-proof bowl until very well blended. Whisking, very slowly pour the hot cream mixture into the egg mixture in a thin stream to avoid overheating (and possibly curdling) the eggs. Strain the custard through a fine sieve into the pie shell. To bake the pie: Place on a rimmed baking sheet in the middle third of the oven; bake for 15 minutes. Reduce the heat to 300 F, and continue baking until the filling appears set except in the center when the pan is jiggled, about 20 to 25 minutes. Transfer the pie to a wire rack until cooled, then refrigerate, covered, at least 2 hours and up to 3 days before serving. Serve chilled, cut into wedges. Add a dollop of whipped cream, if desired.
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.